Recipe

Tyson Chicken Menu Ideas

Tyson offers fully cooked chicken, cut up, diced, and cut into strips, and all are perfect for a variety of menu applications. Tyson fulled cooked chicken products make it easy to serve delicious meals without extra time and labor.

Diced Grilled Chicken and Avocado Bruschetta

Rich, creamy avocado is combined with diced, grilled chicken and other ingredients rich in antioxidants such as citrus, olive oil and garlic, in a satisfying, protein-centric snack.

Ingredients

1 Case, thawed Tyson® NAE, All Natural,* Low Sodium, Fully Cooked, Reverse Blend, ½” Diced Chicken
¾ Cups Basil leaves, chopped
1 Cup Extra virgin olive oil
3 Lemons Lemon juice, freshly squeezed
¾ Cup Lemon zest, grated
20 Thick slices Whole grain sourdough
2 Ea. Bay leaves
4 Avocado, ripe, diced
1 Bunch Spring onion, finely chopped
5 Each Garlic clove, halved
10 Black peppercorns to taste
Freshly ground pepper

Directions

Half-fill a medium saucepan with water and add the bay leaf and peppercorns. Cover and simmer 5 minutes. Add chicken, cover and simmer 10 minutes or until just cooked. Remove chicken from water and transfer to a plate, cover loosely with plastic wrap and set aside in refrigerator to cool 10 minutes.
Whisk 1 tablespoon oil, lemon zest, lemon juice and pepper to taste in a large bowl. Add in diced chicken and add to bowl with avocado, spring onion and basil leaves. Combine gently with a spoon.
Preheat grill (broiler) to high. Rub both sides of bread thoroughly with garlic. Drizzle over remaining oil. Toast bread under grill 1-2 minutes each side until lightly browned.
Spoon chicken mixture over toast and serve.

Ultimate Southwest Rice Bowl

Ingredients

5 cups Brown Rice, Cooked
7.1oz Tyson Dark Meat Chicken with Grill Strips, thawed, roughly chopped
15.5oz LAND O LAKES® Ultimate White Cheese Sauce
2.8oz (1/2 cup) Roasted Corn, drained
3.75oz (1/2 cup) Black Beans, drained, rinsed
1 1/2 tsp. No Sodium Mexican Seasoning
8.75oz (1 1/4 cup) Tomato, diced

Directions

Combine cheese sauce, chicken, corn and black beans.
Heat using desired method (stovetop or covered in oven) until sauce mixture reaches 165F for 15 seconds
To serve, scoop 1 cup prepared rice into desired container and top with 6 ounces (one #6 scoop) cheese sauce mixture and 1/4 cup tomato.

Tip – To get 5 cups cooked rice, start with approximately 2 cups dry rice and cook according to manufacture instructions.

Creamy coconut-curry dressing enfolds tender pulled chicken, celery, red onion, toasted almonds, and red grapes. Served as a sandwich or wrap garnished with lettuce, roasted red peppers and pomegranate seeds.

Ingredients

2 lbs. 10255600928 Tyson^® FC All Natural*, Low Sodium Pulled Reverse Blend 65/35 Dark/White Meat
8 oz. Lite Mayo
2 oz. Rice wine vinegar
8 oz. Coconut Milk
8 oz. Celery, small diced
8 oz. Onion, small diced
2 Tbsp. Turmeric, powder
2 Tbsp. Black Pepper, cracked
To taste Curry Powder
8 oz. Red Grapes, cut in half
4 oz. Almonds, sliced and toasted

Directions:

In a mixing bowl, add the lite mayo, vinegar, coconut milk, celery and onions.
Bloom the Turmeric in a small amount of water. Add the Turmeric slurry and the additional dry spices to the mix and gently fold the dressing until the turmeric is fully dispersed.
Add the chicken and fold until mixed.

Homestyle Chicken Salad Sandwich

Sandwich Ingredients

1 case, thawed Tyson® NAE, All Natural,* Low Sodium, Fully Cooked, Reverse Blend, ½” Diced Chicken
2 Containers Sliced Grapes
4 Green Onion, Thinly Sliced
1 cup Cilantro, minced
1 Cup Almonds, slivered and toasted
10 Croissants
4 Cups Light mayonnaise

Directions

In a large bowl, combine sliced grapes, green onion, cilantro and chicken breast. Toss with the light mayonnaise. Garnish with the toasted almonds.
Serve over grilled croissant.

Diced Chicken Ramen Bowl

Ingredients

1 Case, thawed Tyson® NAE, All Natural,* Low Sodium, Fully Cooked, Reverse Blend, ½” Diced Chicken
2 Cups Fire-roasted Red Peppers
12 Cloves Garlic
¾ Cup Red Chili Flakes
¾ Cup Cumin
½ Cup, Plus Extra for Seasoning Kosher salt
1 Cup Cilantro, fresh
2 Cups Olive Oil
1 Gallons Ramen noodles
½ Gallon Chicken Broth
½ Gallon Beef Broth
12 Eggs, Large
6 Cups Baby Spinach
2 Bunches Scallions, Sliced
Cilantro For Garnish

Directions

In the bowl of a food processor, chop the fire-roasted red peppers, garlic, red chili flakes, cumin, salt and cilantro until it is a smooth paste. With the motor running, add the olive oil and blend until the sauce is smooth and creamy. Pour into a jar and store in the refrigerator until ready to use.
Bring a pot of water to a boil, then cook the ramen noodles according to package directions. Drain, rinse with cold water then drain again. Set aside.
Bring a small saucepan of water to a boil. Carefully lower refrigerator-cold eggs into the water, then lower boil to a simmer. Cook the eggs for 6-7 minutes, then carefully transfer the eggs to a bowl of ice water. Let the eggs cool for several minutes, then carefully peel and halve.
Heat the chicken and beef broth until hot. Divide the ramen noodles into bowls, top with spinach, pork slice and egg. Ladle the broth, then top with scallions and cilantro.